Preparation time: about 40 min Baking time: about 30-40 min
Per piece 204 calories / 853 joules.
Sift flour onto a surface and make an indentation in the center. Pour in salt and egg, add light butter or butter in flakes to the edge and knead everything together from the outside in to form a smooth dough. Refrigerate in plastic wrap for about a quarter of an hour. Clean and rinse peppers, peel onion, cut vegetables into strips. Heat light butter or butter and toss the vegetables in it, season with oregano, pepper, salt and basil and cook for about 5 minutes. Roll out the dough and spread it on a greased tart springform pan (28 cm diameter), pull up the dough at the edges. Prick the dough base a few times with a fork and pre-bake the dough in the heated oven at 200 °C for about 10 minutes. Cool down a bit. Spread vegetables evenly on top. Mix milk with eggs, season with salt and nutmeg, pour over vegetables. Bake the bell pepper in the heated oven at 200 °C for 30-40 min.
Serve sprinkled with chive rolls.
Our tip: Always use fresh chives if possible!
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